Grilled Melon Salsa

Grilled Melon Salsa


1 slice homegrown seedless watermelon, 1 inch thick
1 container (12 ounces) fresh pineapple spears
1 jalapeño pepper, halved, seeded, and deveined
2 tablespoons thinly sliced green onion
1 tablespoon chopped fresh cilantro
1 tablespoon Dierbergs olive oil
2 teaspoons white wine vinegar
1 teaspoon grated lime peel
1 teaspoon fresh lime juice
½ teaspoon coarse salt


Cut watermelon into wedges. Place watermelon, pineapple, and jalapeño on oiled grid over high heat; grill until lightly charred and grill marks appear on all sides, about 1 to 2 minutes. Cool slightly. Dice watermelon; place in strainer to remove excess juice. Dice pineapple and mince jalapeño.

In large bowl, stir together all ingredients. Let stand 30 minutes to develop flavors. Serve over grilled salmon, chicken, or pork, or with chips.
Makes about 4 cups

Servings: 16 (¼ cup each)
Serving Size: Per Serving

Per Serving
Calories: 24
Cholesterol: 0 mg
Fat: 1 g
Sodium: 62 mg
Carbohydrates: 4 g
Protein: <1 g
Fiber: <1 g